Roasted Shredded Brussels Sprouts with Bacon
Shredded Brussels sprouts with bacon make an easy side dish with tender shreds, browned edges, and smoky flavor.
Balsamic vinegar adds a little tang, balancing the salty bacon without needing a heavy sauce. Thinly slicing the sprouts gives you smaller bites and more edges to brown in the oven.
These brussels sprouts fit right in alongside a Thanksgiving turkey, Christmas ham, or simple chicken dinner.
Everything cooks together on one baking sheet, keeping cleanup easy.
Use fresh sprouts or grab a bag of shaved sprouts to save prep time when you’re putting together the rest of your meal.
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Why You’ll Love This Side Dish
- Smoky, savory flavor: Bacon and balsamic vinegar give the sprouts plenty of flavor with just a few ingredients.
- One-pan cleanup: The sprouts and bacon roast together on a single baking sheet.
- Easy prep shortcut: Use a bag of shaved Brussels sprouts to skip the slicing.
- Works for everyday meals and holidays: Serve alongside chicken on a weeknight or add it to your Thanksgiving or Christmas menu.
Ingredients for Shredded Brussels Sprouts with Bacon
- Brussels sprouts: Use fresh sprouts, trimming off the tough ends and removing any damaged outer leaves. A bag of shaved Brussels sprouts works well if you want to save time.
- Bacon: Chop the uncooked bacon into small, evenly sized pieces so it cooks more evenly alongside the sprouts.
- Olive oil: Helps coat the shredded sprouts for roasting.
- Balsamic vinegar: Adds a tangy, slightly sweet flavor that balances the smoky bacon.
- Salt and pepper: Season lightly to start, since the bacon adds salt.
How to Shred Brussels Sprouts
Wash the Brussels sprouts and dry them well before shredding. Trim off the tough stem ends and remove any wilted or damaged outer leaves, then choose one of these methods:
- Sharp knife: Cut each sprout in half lengthwise. Place the flat side down on your cutting board, then slice thinly across each half.
- Food processor: Use the slicing attachment to quickly shave a larger batch.
- Mandoline: Use the hand guard and carefully slice the sprouts into thin pieces.
Gently separate any clumped layers with your fingers so the sprouts spread evenly on the baking sheet. Try to keep the slices similar in thickness so they cook at the same rate.
How to Make Roasted Shredded Brussels Sprouts
- Start by tossing halved or shredded Brussels sprouts with olive oil, salt, and pepper, then spread them on a baking sheet.
- Add chopped bacon directly to the pan, allowing the sprouts and bacon to roast together in the oven.
- Spread sprouts in a single, even layer—crowding the pan will steam them instead of roasting.
- As the bacon crisps and releases its savory fat, the sprouts caramelize beautifully, creating the perfect balance of smoky, salty, and nutty flavors.
- If you want, drizzle with balsamic glaze or sprinkle with Parmesan before serving.
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Roast sliced Brussels sprouts at 350°F for 20 to 25 minutes, stirring halfway through. Thinner slices cook faster and get crispier. Toss with olive oil, salt, and pepper before baking for the best flavor.
Yes, they can be used in a pinch. Just make sure to thaw and drain them well before roasting to avoid sogginess.
No. Shaved sprouts roast quickly and don’t need to be blanched beforehand.
Tips for Browning Brussel Sprouts
- Dry the sprouts well: Extra water can cause them to steam instead of brown. Pat them dry before shredding and tossing with the other ingredients.
- Give them room: Spread the shredded sprouts and bacon in a thin, even layer. If you’re doubling the recipe, use two baking sheets.
- Keep the pieces even: Slice the sprouts to a similar thickness and chop the bacon into small pieces so everything cooks more evenly.
- Toss halfway through: Stir and redistribute the sprouts so the edges brown without leaving the same thin pieces exposed the entire time.
- Watch near the end: Thin shreds can go from browned to burnt quickly. Check that the sprouts are tender and the bacon is cooked through before serving.
What to Serve With Shredded Sprouts and Bacon
This recipe pairs well with roasted chicken, pork tenderloin, or roasted salmon for an everyday dinner. Add mashed potatoes or brown rice to round out the meal.
For Thanksgiving or Christmas, serve them alongside turkey, baked ham, or roast beef. The smoky bacon and tangy balsamic vinegar add variety to a plate filled with rich holiday sides.
More Easy Side Dish Recipes
Need a few more sides to round out your meal? Try these ideas:
- Find potatoes, stuffing, and more in my collection of Thanksgiving side dish recipes to serve alongside your turkey and shredded sprouts with bacon.
- These oven roasted vegetables add another simple vegetable option to a holiday meal or weeknight dinner.
KitchenAid 9x13in Nonstick Aluminized Steel Baking Sheet, Contour SilverMandoline Food slicer for kitchen, Adjustable Stainless Steel Mandoline Vegetable slicer, Food slicer Onion Potato Chip French Fry, 7 in-1 Adjustable Blade, Including 1 Pair Cut-Resistant Gloves
KitchenAid KFC3516ER 3.5 Cup Food Chopper, Empire Red
Roasted shredded Brussel sprouts
Ingredients
- 1 lb brussel sprouts shredded or thinly sliced
- 6 pieces chopped bacon uncooked
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- salt pepper
Instructions
- Wash and dry the Brussel sprouts, then slice off the tough ends.
- Use a sharp knife or a food processor with a shredding blade to finely shred them.
- Preheat the oven to 350 degrees.
- In a bowl, toss the sliced Brussels sprouts with a little olive oil, balsamic vinegar, salt, and pepper and uncooked diced bacon.
- Arrange the seasoned Brussels sprouts in an even layer on a a baking sheet lined with parchment paper for easy cleanup.
- Make sure they are not overcrowded to allow for proper roasting and browning.
- Roast in the oven for 20–25 minutes, tossing halfway through, until they’re tender and have golden brown, crispy edges.
- Halfway through the cooking time, toss or flip the Brussels sprouts to ensure even browning.
- The Brussels sprouts are done when they are tender on the inside and have developed a golden-brown, caramelized exterior.
You can’t go wrong with bacon! It looks delicious! #typeaparent
What’s the oven degree temp? I don’t see it anywhere. This recipe looks awesome, and I want to try it.
Oh my!!!! 350 degrees!
Oh my goodness this looks AMAZING!! I have a bag of brussel sprouts in my fridge, so this may go down for me very soon!
There’s a restaurant in Mount Pleasant, South Carolina that has the BEST brussel sprouts, they’ll turn a non-lover into a lover. 🙂
Yummmmm!!! Wow, I don’t know why I never before have shredded my brussel sprouts. Definitely going to have to try this one!
I love brussel sprouts, and you can’t go wrong with bacon! Shredding them might help disguise them from my kids too. Thanks for the recipe.
Holy divine! I may actually be able to get my husband to eat Brussels Sprouts now! That looks so delicious!
What an interesting way to prepare Brussel Sprouts… Would never have considered shredding it on my own… Thanks for the tasty sounding recipe…
I have only had brussel sprouts once but this recipe makes me want them again. Bacon makes everything taste good right? 😉
Delicious. this is my family’s favorite, all time side dish. We will order it out, we make it at home and even eat it with a poached egg on top for breakfast!
This is very interesting. I don’t think I have ever had a brussel spot out either. They look interesting to me but I have been scared to try them.
Yummy! Brussel sprouts are the best side dish – too bad all the kiddos don’t think so.
But I make them anyway because they are delicious! Can’t wait to try this one
This looks and sounds yummy. I love Brussel Sprouts. I need to give this a try.
Oh my goodness, this looks absolutely amazing! I’ve come to love brussel sprouts as an adult and bacon is always delicious so I can’t wait to try the two together! ^^
I hardly make Brussels sprouts, but these look so good! I need to try them with a roasted chicken.
Anything is better with bacon in my book, lol. I was never a huge fan of Brussels sprouts until I was an adult.
I never thought to add bacon to Brussels sprouts before!! This looks so good, what a great dinner recipe to make up!
I’ve had roasted brussel sprouts before adn they are delicious. that said never thought to shredded them.
I’m not a huge fan of brussels sprouts, but with bacon, I might have to rethink things. 🙂 It truly looks delicious!
Omg can we say yum?!?! I love Brussel sprouts and I love bacon!!!!! I must try your recipe.
Bacon and brussel sprouts. that sounds like something my husband would love!
Wow, this sounds like so yummy. Anything with bacon, I would love to munch on!
This sounds so good! My family sometimes likes brussel sprouts, and I think they’d love it cooked like this!
I want to make this. Right now. Wow! Looks amazing.
We made this as a Thanksgiving side. It was easily the best thing on the table.
Even great cold the next day.
Really great recipe. Thank you!
Awh thank you for the compliment! 🙂
I made this this week. Very yummy!
Served this with roasted chicken and everyone loved it!!!
so glad to hear!
I’m just learning to LOVE Brussel Sprouts and these look deeelish!! Can’t wait to make this recipe!
My family loves roasted cabbage and bacon. They didn’t even bat an eye at the swap! Woohoo!
Brussel Sprouts and bacon make a perfect duet. I was not a fan of Brussel sprouts until I had it with bacon and that made a big impact. I’m going to try this recipe soon!
These are fantastic. The best I’ve ever made, my husband says…
Question tho – you say 350 in the blog but 375° in the instructions. Does it matter?
So glad to hear you enjoyed them!!! Thank you for catching my type! 375 is no big deal, it just will mean they make cook quicker. But, I cook everything at 350.
With this recipe I might actually get my people to eat brussels sprouts!
These look so good! This will be an addition to my holiday table! Thank you!
Only way to eat Brussel sprouts for me! Thanks for the recipe.